If you have been on the hunt for a comforting, hearty, and utterly delicious bowl of soup that feels like a warm hug from the inside, look no further. The Best Broccoli Potato Cheese Soup Recipe is a creamy, savory masterpiece that balances tender potatoes, fresh broccoli, and sharp cheddar cheese in a way that makes every spoonful pure joy. It’s easy enough for a weeknight dinner but special enough for sharing with friends and family, making it one of my all-time favorite soups to prepare and savor.
Ingredients You’ll Need
This recipe is a beautiful example of how simple, staple ingredients come together to create a big, bold flavor. Each one is carefully chosen to add depth, texture, and that signature cheesy warmth that makes this soup so irresistible.
- Butter: Use 1 to 2 tablespoons for sautéing the veggies and adding richness to the base.
- Onion, diced: Adds aromatic sweetness and a tender bite to the soup.
- Carrots, diced: Provides a subtle natural sweetness and vibrant color contrast.
- Garlic, minced: Injects a hint of savory punch that lifts the entire soup’s flavor.
- Chicken stock: Four cups create the flavorful, comforting liquid base.
- Cornstarch: One-quarter cup acts as the magic thickener for the perfect creamy texture.
- Milk: One cup of milk helps create a luscious, smooth soup body.
- Potatoes, peeled and chopped: Two large potatoes add comforting heartiness and body.
- Broccoli florets: Sixteen ounces bring fresh, bright color and a tender bite, whether fresh or frozen.
- Sharp cheddar cheese, shredded: One and a half cups melt into gooey, savory goodness that ties the soup together.
- Salt: Half a teaspoon to season and bring out all the flavors.
- Ground pepper: A quarter teaspoon for just the right mild kick.
How to Make The Best Broccoli Potato Cheese Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a skillet over medium-high heat; this creates a flavorful base that onion and carrots will soak up beautifully. Cook the diced onion until it’s softened and translucent, about three minutes. Then toss in the diced carrots, salt, and pepper, letting them mingle and soften for another three to four minutes. Finally, stir in the garlic for just 30 seconds to release its aroma without letting it burn. This combo builds layers of flavor that will carry through the entire soup.
Step 2: Simmer the Potatoes
Next, add your chopped potatoes to the skillet along with the generous four cups of chicken stock. Cover the pot and bring everything to a gentle simmer. This is where the potatoes start to soak up all that warmth, cooking until tender—about 10 minutes. The broth will become infused with the sweetness of those softened vegetables, forming a hearty backbone for the soup.
Step 3: Add Broccoli and Continue Simmering
Once the potatoes are just about ready, it’s time to add the broccoli florets to the pot. Whether you’re using fresh or frozen, let the soup continue simmering until both the broccoli and potatoes are fork-tender, another 10 minutes or so. This step brightens the soup with fresh green notes and adds a wonderful textural contrast that keeps each bite exciting.
Step 4: Thicken the Soup
Now, mixing the cornstarch into the milk until completely smooth creates a thickening agent that’s key for that signature creamy texture. Gently stir this mixture into your hot soup, and watch as the broth gradually thickens into a velvety consistency. This technique gives you a soup that’s luscious but not heavy, perfectly coating every spoonful.
Step 5: Stir in the Cheese
Time for the crowning glory: shredded sharp cheddar cheese. Add one and a half cups directly into the pot, stirring until it melts completely and blends evenly throughout. This step transforms the soup into the cheesy, comforting delight that earns it the title: The Best Broccoli Potato Cheese Soup Recipe.
Step 6: Serve and Enjoy
Once everything is melted and mingling beautifully, your soup is ready to be ladled into bowls and enjoyed piping hot. Every bite is a celebration of fresh veggies, creamy broth, and that irresistible hint of cheddar running through it.
How to Serve The Best Broccoli Potato Cheese Soup Recipe
Garnishes
To elevate the experience, sprinkle some extra shredded cheddar cheese or freshly chopped chives on top. A dollop of sour cream or a few crispy bacon bits also make fantastic, flavorful garnishes that add an extra layer of indulgence.
Side Dishes
This soup pairs beautifully with some crusty bread or warm garlic rolls to soak up every last drop. A simple side salad with vinaigrette provides a refreshing contrast that balances the richness of the soup wonderfully.
Creative Ways to Present
For a cozy family dinner, serve this soup in rustic bowls with a side of toasted cheese sandwiches for dipping. Hosting friends? Try hollowing out mini bread bowls to serve individual portions, adding an extra wow factor that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftovers of The Best Broccoli Potato Cheese Soup Recipe can be stored in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen over time, making it just as delicious the next day.
Freezing
If you want to prepare this soup ahead of time, it freezes well. Just cool it completely, transfer to freezer-safe containers, and store for up to 2 months. Avoid freezing with cheese already mixed in for best texture; instead, add cheese fresh when reheating.
Reheating
Reheat gently over low heat on the stove, stirring frequently to prevent scorching. Add the shredded cheddar cheese near the end so it melts freshly into the warmed soup. If the soup thickens too much upon storing, add a splash of milk or broth to loosen it back up to perfect dipping consistency.
FAQs
Can I use vegetable broth instead of chicken stock?
Absolutely! Vegetable broth is a great substitute if you want a vegetarian-friendly version without sacrificing flavor. It will still create a rich, delicious base for this soup.
Can I make this soup vegan?
Yes, with a few swaps. Use plant-based butter, a dairy-free milk like almond or oat milk, vegan cheese, and vegetable stock. The creamy texture and flavor may be slightly different but still wonderfully satisfying.
Can I prepare this soup in advance?
Definitely! This soup actually tastes better the next day after the flavors have melded. Just be sure to add the cheese fresh when reheating for the best texture.
What’s the best way to chop the potatoes?
Chop them into roughly half-inch cubes to ensure they cook evenly and become tender without falling apart during simmering.
Can I add other vegetables to this soup?
Feel free to experiment! Cauliflower, celery, or even corn can be delicious additions. Just adjust cooking times to keep the veggies tender but not mushy.
Final Thoughts
There’s something truly special about The Best Broccoli Potato Cheese Soup Recipe that keeps me coming back for more. It’s humble yet hearty, creamy yet fresh, and effortlessly comforting in every way. Whether you’re feeding a crowd or craving some cozy self-care in a bowl, this soup is a winner every time. Give it a try—you might just find your new go-to recipe for those chilly days and anytime your soul needs a little cheesy warmth.
Print
The Best Broccoli Potato Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This creamy and comforting Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese for a hearty and delicious meal. Perfect for chilly days, this homemade soup is easy to prepare and packed with flavor.
Ingredients
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into 1/2 inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Liquids and Dairy
- 4 cups chicken stock
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Other Ingredients
- 1 to 2 tablespoons butter
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Sauté the diced onion in butter until softened, about 3 minutes. Add the diced carrots, salt, and pepper, cooking for another 3 to 4 minutes. Then add the minced garlic and sauté for 30 seconds until fragrant.
- Simmer Potatoes: Add the peeled and chopped potatoes along with the chicken stock to the skillet. Cover and bring to a simmer. Let simmer gently for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Broccoli: Add the broccoli florets to the pot and continue simmering until both the broccoli and potatoes are fork-tender, about 10 minutes more.
- Thicken Soup: In a small bowl, whisk the cornstarch into the milk until smooth. Slowly stir this mixture into the hot soup to thicken it. Continue cooking for a few minutes while stirring frequently until the soup thickens slightly.
- Add Cheese: Stir in the shredded sharp cheddar cheese until it is fully melted and incorporated into the soup, creating a creamy and cheesy texture.
- Serve: Ladle the hot soup into bowls and serve immediately. Enjoy the comforting combination of broccoli, potatoes, and cheese!
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Use sharp cheddar cheese for the best flavor and melt quality.
- You can use fresh or frozen broccoli florets depending on availability.
- Adjust salt and pepper to taste as needed.
- If you prefer a smoother soup, blend the soup before adding the cheese.
